Popcorn Chicken with Lime and Mint Mayo
Here is a brilliant gluten free snack or lunch that’s great to share and the kids will love it. The main batter ingredient is polenta, which is sometimes known as cornmeal. It’s used a great deal in the Mediterranean, and in the states where it’s known as grits.
I have found it in larger supermarkets that have an ethnic produce section. It is more expensive than a bag of flour, about €3.50 or so. Because the polenta is much more course than flour, it creates a lovely crunch in a batter that you won’t get from flour, and you also get that moreish corn flavour.
For this recipe you will need a deep fat fryer. It can be done in a pan of oil, but we don’t recommend it for safety reasons. You can pick up a fryer at very reasonable prices. You will also need several mixing bowls, two chopping boards, one for raw meat, one for everything else, or make sure you clean one board thoroughly after preparing the raw chicken; a sharp kitchen knife, a whisk, measuring spoons, a set of digital scales, a measuring jug, kitchen towel. Turn on the fryer to high before you begin so it is ready to go when you’ve finished preparation.